Taco Heaven of Lockport Chicken Tacos with Fresh Pico de Gallo

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft corn tortillas filled with spiced grilled chicken topped with a zesty homemade pico de gallo bursting with fresh flavors. This Mexican recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
3 medium, diced roma tomatoes
1/2 small, finely chopped white onion
1 small, seeded and minced jalapeño
1/4 cup chopped fresh cilantro
2 tbsp lime juice

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Instructions

Step 1: In a bowl, mix 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb thinly sliced boneless skinless chicken breasts and toss to coat evenly.
Step 2: Heat a grill pan over medium-high heat. Cook the chicken slices for 3-4 minutes per side until fully cooked and slightly charred.
Step 3: In a separate bowl, combine 3 diced roma tomatoes, 1/2 finely chopped white onion, 1 minced jalapeño, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Mix well to make pico de gallo.
Step 4: Warm 8 small corn tortillas in a dry skillet for 30 seconds each side until pliable. Assemble tacos by filling each tortilla with cooked chicken and topping generously with fresh pico de gallo.